Cincalok Omelette

A simple omelette recipe with ‘cincalok’ is popular in Malay and Peranakan households. Cincalok is a traditional condiment made out of fermented small shrimps. Making this dish is simpler than you think!

Category

Difficulty

Total Time

Yield

Ingredients

4

egg(s)

2 tbsp

oil

1

yellow onion(s)

0.25 tsp

white pepper

2 tbsp

cincalok

Background

Cincalok which is made out of fermented tiny shrimps known as ‘acetes’ or in Malay, ‘udang geragau’. Cincalok is often used in dishes and dips. It is mostly found in cities where the Peranakan community is living in such as Malacca and Penang. Cincalok is often added to dishes for its flavours. One of the many popular ways to use cincalok is adding them to a plain omelette. Doing so results in a flavourful omelette filled with umami. The very mild hint of seafood makes this omelette more exciting.

Substitute for cincalok

It is especially difficult to get hold of cincalok (fermented tiny shrimps) like those sold in Malaysia. I had to use the Phillipines version known as ‘bagoong alamang’. It is very much saltier than Cincalok. When making this dish with bagoong alamang, skip salt as it is not really needed.

Cincalok Omelette is also known as: Fried Egg with CincalokTelur Dadar Cincalok